I have been meaning to try this recipe from Foodie with Family for a while now.
And last night was the night I got right down to it.
(Side note: I apologize for this pictures, I could not find my regular camera…so my phone had to suffice)
I LOVE this recipe for it’s simplicity, quickness, yumminess, and cheapness.
And I love the shredded carrots hidden in the filling. They add just a little sweetness (and lots of vitamins).
It is a meatless recipe but I did add a little chicken to ours just to keep the husband happy.
I also transformed mine into Black Bean Corn Tostadas.
Because Tostadas sound so much more exotic than tacos…don’t you think?
Or maybe it’s just because I have eaten a lot tacos lately.
And if you have kids just tell them they are Mexican pizzas :)
Anyway, I will be making these again. I may try the taco route next time.
Here is the recipe:
Black Bean Corn Tostatas with Citrus Chicken Thighs
adapted from Black Bean Corn Tacos from Foodie with Family
- 3 boneless skinless chicken thighs (2 chicken breasts would also work)
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 cup lime juice, lemon juice or orange juice (or a little of each)
- 2 tbsp oil
Marinate the above ingredients for at least an hour. (I put the marinade and chicken together before work so it would be ready when I got home at 6).
- Cooking oil (I used coconut)
- 1 medium carrot, scrubbed and shredded (or a hand full of baby carrots)
- 2 teaspoon chili powder (or more to taste)
- 1/2 cup salsa (used this recipe from my tried and true recipe page)
- 1 can black beans, drained very well
- 1 1/2 cups frozen whole kernel corn
- 8 corn tostadas
- 1 1/2 cups shredded cheese (your choice, I used Monterrey Jack)
- fresh cilantro leaves (optional)
- sour cream (optional)
Heat 3 tbsp of oil in large skillet over medium heat, add the marinated chicken thighs. Brown each side about 4 minutes. Remove from skillet to cool.
Add the carrots and chili powder to the skillet and cook until tender, about 2 minutes. Then add the salsa, black beans, and corn. Reduce heat to low and stir. Remove from heat when beans and corn are heated all the way through, about 5 minutes.
While the beans and corn heat through, slice the cooked chicken thighs. Portion the chicken between the 8 tostadas. Top with the corn and bean mixture. Add cheese, cilantro(optional) and sour cream (optional).
We topped ours with sour cream, hot sauce and a little more salsa. Enjoy :)